Personal Chef South Lake Tahoe.

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S t e a k    N i g h t

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Appetizer Selection

Cheese, Fresh Fruit & Cured Meat Plate, An Assortment of Chef Selections. Humboldt Fog with Honey, Spanish Manchego and Mnt. Tam Triple Cream. Thin Slices of Dry Salami. White Truffle Pate, Assorted Crackers and Apple Thyme Infused Golden Raisins. Always a hit!

Soup

Asparagus Soup Drizzled with a Lemon Creme Fraiche.

Main Entree

Grilled Bone In Rib Eyes with Creamy Mashed Potatoes, Green Beans with Caramelized Shallots, Garlic and Almonds.

Dessert

Grilled Peaches with Vanilla Bean Mascarpone and Salted Bourbon Caramel.

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S e a s o n a l    S u m m e r    M e n u

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A P P E T I Z E R S

Tomato Bruschetta, Ripe Summer Tomatoes with Fresh Basil and Fruity Olive Oil.

Prosciutto Wrapped Grilled Peaches with Balsamic Reduction.

S A L A D

Roasted Beet & Arugula Salad with Goat Cheese and Orange Vinaigrette.

M A I N

Roasted Salmon Topped with Farmers Market Cherry Tomatoes, Fresh Basil & Shallots.

Served with Grilled Corn Risotto & Grilled Asparagus.

D E S S E R T

Strawberry  Shortcakes with Fresh Vanilla Bean Whipped Cream & Balsamic Glaze.

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Mexican Fiesta

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APPETIZERS

Chips & Salsa Bar with Shrimp Ceviche, Fresh Guacamole.

Bacon Wrapped Jalapeño Poppers.

Baked Sweet Potato Wedges Tossed with Cilantro & Parmesan, Served with Chipotle Sour Cream Dipping Sauce.

SALAD

Mexican Caesar, Baby Kale, Toasted Pumpkin Seeds, Queso Fresco and Crunchy Croutons with Yogurt Caesar Dressing.

MAIN

Roasted Sea Bass, Served with a Warm White Bean Arugula Salad with Thinly Sliced Red Onions, Charred Poblano Peppers & Lemon Vinaigrette. Cilantro Roasted Garlic Crema on the side.

Carnitas, Pork Shoulder Slow Cooked in a Mixture of Mexican Seasonings, Shredded and Caramelized to a Crispy Perfection. Served with All the Fixings.

SIDES

Caramelized Cauliflower with Cumin & Toasted Pumpkin Seeds.

D E S S E R T

Freshly Fried Doughnuts, Small Bites Tossed with Cinnamon Sugar, Finger licking good!

 

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A p p e t i z e r    C o c k t a i l    P a r t y

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Mushroom Bites,

Sautéed Wild Mushrooms, Shallots and Goat Cheese Baked in Phyllo Dough.

Spicy Crab Cakes,

Pan Fried Crab Cakes with a Sour Cream Chipotle Sauce.

Roasted Vegetable Crudite,

Roasted Brussels Sprouts and Cauliflower with Lemon Garlic Aioli.

Smoked Salmon Mousse,

a Combination of Smoked Salmon, Cream Cheese, Fresh Dill, Lemon and Red Onion and Cucumber Rounds.

Greek Meatballs,

Lamb Meatballs with Yogurt Herb Sauce.

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D i n n e r    M e n u

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Soup

Carrot Ginger Soup with Greek Yogurt and Toasted Pine Nuts.

Salad

Baby Arugula Tossed with a Lemony Olive Oil Vinaigrette and Topped with Ribbons of Parmesan Cheese.

Main Entree

Red Wine Marinated Rack of Lamb with Herb Yogurt Dipping Sauce and Parmesan Roasted Potatoes.

Dessert

White Wine Poached Pears with Lemon & Vanilla Bean.

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B r e a k f a s t    M e n u

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Scrambled Eggs with Parmesan Roasted Asparagus.
Italian Sausage Fried Red Potato Hash.
Wheat Toast with Raspberry Butter Spread.
Fresh Fruit, Sliced Pineapple, Strawberries and Blueberries.
Fresh Coffee with Cream & Sugar. Orange Juice.